04 Dec Make this season a truly ‘Aussie’ Christmas with prawns
When we think of traditional Christmas meals we often consider warm and hearty foods such as Christmas puddings or heavy roasts. These meals are however more typically winter foods, better suited to the European ‘White Christmas’. With the summer heat coming on and Aussies’ penchant for ‘chuckin’ a shrimp on the barbie’, no meal signifies Christmas in Australia better than prawns. Australian prawns can be wild caught or farmed and there are four main varieties: King, Tiger, Banana and Endeavour.
Fun fact: Prawns have claws on three of their five pairs of legs, shrimp have claws on only two!
With around 40% of Australian prawn consumption occurring over the Christmas period, prawns are the undisputed king of Christmas lunches around the country. This Christmas try something different with this recipe for Teriyaki Prawns from the SoupedUp kitchen.
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|Prawn, King or medium, Raw (green)||kg||1.7|
|Orange, fresh||Juice and Zest||g||560|
|Ginger, Peeled, Fresh or frozen raw||Ground||g||90|
|Onion, Spring, Raw||Fine Dice||g||180|
|Sauce, Soy, Commercial regular||ml||226|
1. Combine all marinade ingredients.
2. Place prawns in a large bowl, cover with marinade and toss to coat prawns. Refrigerate for 1 – 2 hours, turning regularly.
3. Place prawns and marinade in a non-stick frying pan, and bring to a simmer.
4. Reduce heat and cook for a few minutes, until prawns are just cooked, Approximately 1-2 minutes. DO NOT OVERCOOK.
5. Remove prawns from pan, keep warm.
6. Simmer marinade until it reduces and thickens, pour over prawns and serve with a fresh Asian green herb salad.